Punjabi Kale Chane Tariwale

A  spiced Punjabi tomato and onion based curry prepared with Kala Chana sprinkled with garam masala powder and garnished with fresh coriander leaves.

Preparation Time: 08 hours

Cooking Time: 25 minutes

Serves: 4

Ingredients and Quantity:

Kala Chana (Black Chickpea), soaked overnight-0 1 cup

Water-04 cups

Tomato Puree- 1/4^th cup

Refined oil- 1 1/2 tbsp.

Onions, finely chopped -01 large

Ginger paste- 01 tsp.

Garlic paste -01 tsp

Coriander powder -02 tsp.

Cumin powder- 01 tsp.

Red chilli powder, Kashmiri- 01 tsp.

Garam masala powder, Punjabi- 1 1/2  tsp.

For the Garnish:

Fresh coriander leaves -08 sprigs

Whole Red Chillies, fried-04 nos. (Optional)

Method:

Drain the soaked Kala Chana and wash them  in fresh water.

Add water and salt and cook in pressure cooker  till 04 to 05 whistles.

Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.

Add ginger-garlic paste and sauté for 02 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.

Add tomato puree stir and. sauté for 05 minutes.

Add the Kala Chana and mix well. Add 1 cup cooking liquor and salt and stir to mix.

Add garam masala powder and mix and cook for 10 minutes.

Garnish with fresh coriander leaves.

Serve hot.

Goes best with steamed rice.

Chef Tip:

Kala Chana causes flatulence ,so a pinch of asafoetida may be added in the tempering.